FOR THE CHURROS (MAKES 12-14)

  • 225g plain flour 225g plain flour
  • 285ml water 285ml water
  • 100ml aquafaba (water from a tin of unsalted chickpeas or white beans) 100ml aquafaba (water from a tin of unsalted chickpeas or white beans)
  • 30g vegan butter 30g vegan butter
  • 25g Tate & Lyle Pure Cane Caster Sugar 25g Tate & Lyle Pure Cane Caster Sugar
  • 2 tsp vanilla extract 2 tsp vanilla extract
  • 1L oil for frying 1L oil for frying

FOR THE ROSE SUGAR

  • 75g Tate & Lyle Pure Cane Caster Sugar 75g Tate & Lyle Pure Cane Caster Sugar
  • 2 tbsp dried edible rose petals, ground 2 tbsp dried edible rose petals, ground

FOR THE DARK HOT CHOCOLATE

  • 125g 70% vegan dark chocolate, roughly chopped 125g 70% vegan dark chocolate, roughly chopped
  • 65ml boiling hot water 65ml boiling hot water
  • 1 tbsp golden syrup 1 tbsp golden syrup

HOW TO MAKE THIS RECIPE


1. For the rose sugar: In a plate, mix together the Tate & Lyle Pure Cane Caster Sugar and ground rose petals.


2. To make the churros: In a non-stick pan, bring the water, aquafaba, vanilla and vegan butter to a boil.


3. Immediately switch the heat off and add the flour and Tate & Lyle Pure Cane Caster Sugar. Mix with a wooden spoon to form a soft ball. Beat with the spoon for 2-3 minutes, until smooth.


4. Transfer the dough to a plate and cover. Allow to rest for 10 minutes.


5. Fit a strong piping bag with a large star-shaped piping nozzle (I used # 847). Fill the bag with the rested dough.


6. Heat the oil in a large pan suitable for frying. The temperature of the oil should be 175°C/350°F.


7. Carefully pipe the dough into the oil, using a pair of kitchen scissors to cut them to the desired length. Mine were around 8-10cm in length but you can do them as long or as short as you like.


8. Fry the churros in small batches for 2-3 minutes, until golden all over. Use a slotted spoon to remove the churros from the oil and drain on absorbent kitchen towel. Allow to cool for 5 minutes and then toss the warm churros in the rose sugar.


9. To make the dark hot chocolate: Place the chocolate in a bowl. Add the golden syrup and pour in the hot water. Allow to sit for one minute and then stir slowly for a few minutes until melted and glossy.


10. Serve the warm churros with the dark hot chocolate.